1 tablespoon of Cornstarch + 2 Tablespoons of Water (instead of 1 egg)
3/4 cup dark brown sugar, packed
½ cup liquefied Canna-Coconut oil (see recipe on this blog)
1/3 cup Sorghum syrup (or you can use dark molasses instead if you want)
1 TBSP Almond extract
1 TBSP Vanilla (or Cherry) extract
2 teaspoons cinnamon
1 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg pinch salt, optional and to taste 2 cups all-purpose flour 1 teaspoon baking soda
¼ cup cane sugar
1/4 cup Powdered Sugar
HOW TO MAKE THEM
1. Combine cornstarch/water mixture with, brown sugar, canna-coconut oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and smooth.
2. Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until smooth.
3. In a separate bowl, sift flour and baking soda
4. Now add the dry ingredients to the wet ones and mix until combined, about 1 minute.
5. Place the cookie dough (it will be very soft) in a glass bowl, cover and refrigerate over night (or for at least 2 hours). This will allow the coconut oil in the batter to solidify
6. When you are ready to bake, preheat oven to 325ºF and line a baking pan with parchment paper.
7. Sprinkle some cane sugar and cinnamon on the parchment paper.
8. Measure out a heaping tablespoon of cookie batter, roll into a ball and then flatten to about ¼” thick and place onto parchment paper about 2” apart.
9. Dip a fork into the powdered sugar/cinnamon mix and gently press onto top of cookie to make a crisscross pattern.
10. Bake for 11-13 minutes. 11 minutes will yield a softer cookie/13 minutes for a crunchier one.
11. Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.